Soup Ideas, Please!!!

Here are links to two of my all-time favorite soup recipes:

Broccoli and Chicken Noodle Soup - The name is misleading. This is more like cream of broccoli with chicken and noodles.
http://www.myrecipes.com/recipe/broccoli-chicken-noodle-soup-10000001880025/

Rachael Ray's Chicken Noodle Soup - Her recipe just turns out really tasty
http://www.rachaelray.com/recipe.php?recipe_id=746

For some other ideas - any kind of "cream of" soup would probably work well. You can always substitute FF 1/2 & 1/2 for heavier milk products. Also asian-flavored soups like egg drop or wonton typically don't have tomatoes or bell peppers in them.

You could make any soup and omit the tomatoes.. well, except tomato soup, of course.

This acorn squash soup is AMAZING!!!

http://allrecipes.com/Recipe/Acorn-Squash-Soup/

Made it yesterday and it's almost gone

Oh and I just use the equivalent in 1% milk and I don't put the bacon on top

Bump

Adas soup (red lentil), in a pot combine the following: 1 cup of red lentils, i finely chopped onion, 1 tsp salt, 1 TBS olive oil. Leave on high for 15 minutes, then decrease heat and cook for another 30 mins. Then puree in a blender until you get a smooth creamy texture. For an additional kick, a few drops of tobasco sauce, pr oven grilled pita break pieces.

Enjoy!

Weight Watchers black bean soup....just omit the tomatoes

Creamy onion soup: http://livingitwrite.com/2011/07/13/mrs-weasleys-creamy-onion-soup/

So delicious, and low calorie, and from the Unofficial Harry Potter Cookbook

I love the Hearty Minestrone in the South Beach Diet cookbook

I love soup but have a hard time finding recipes that don't use tomatoes or similar products as I suffer from acid reflux.
Would love to try soups that don't consist of tomatoes products. If you have some please share, thanks.

Also, any quick lunch recipes would also be great.

Just made this one today:

Mushroom Soup
Makes 3 servings of 150g (about 6 oz, i think) each

100g mushrooms
30g onion
5g green onion
1 garlic clove
1 T butter
1 serving mashed potato mix
1/2 beef bouillon cube and water (or any kind of broth)
1/4c fat free greek yogurt
A pinch of thyme, garlic salt, and red pepper flakes

Dice onions, green onions, and garlic and sautéed them in butter. Then add mushrooms (diced) and let it simmer for a bit. Then add water and use the mashed potato mix to thicken it. Blend the soup in a blender (but leave a little bit out if you like it chunky) with the yogurt and seasonings. Bring it back to the stove for just a few more minutes and you're done.

It was fantastic! Even my parent's liked it and they don't usually go for my "diet food" :P

You could try something like the Olive Garden Zuppa Tuscana soup. Here is one version online

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http://www.copykat.com/2009/03/29/olive-garden-zuppa-toscana-ii/

I was just about to post this!!! LOL It is soooo tasty, and since the base of the soup is bouillon and water, with a little cream added at the end, it shouldn't be too bad for your acid reflux, though you might want to change the sausage you use, since the one I make uses Italian sausage. Here's the link to the one I make:
http://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html

I just made the zuppa toscana soup yesterday. It is my favorite. I am the only one in my family that eats it so i freeze most of it.

Tip for freezing: use a muffin tin and ladle soup into the muffin tins and freeze. When frozen pop out and put in a plastic bag. I put the broth in some and the chunks in some so when i grab from the freezer i will take one broth and one chunks and bring to work that way (equal amounts). Saw that tip online and it works great.

i like chicken barley soup. More filling than veggie soups, and good for you. I'm sure you can find a recipe on allrecipes.com. I stew a whole chicken in the crockpot; remove the chicken and bone it. Return the amount of meat you like to the crock pot. Add chopped carrots, celery, mushrooms, salt and pepper and/or whatever other veggies or herbs and spices you like. When the carrots start to get soft, add in the pearled barley (about a cup- it expands as it cooks) and let it cook until the barley is soft and chewy. Yum!

Chicken Pot Pie soup from skinnytaste.com

Chicken Pot Pie Soup
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g


1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt


Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

I make it without mushrooms and add extra veggies. It's wonderful, so wonderful my kids thank me for making it.

Hello,

I get acid reflux too! Try soup which contain Super Greens!! so your brocolli, courgette, spinach, peas. All you need is the greens, vegetable stock, onions and the vegetable itself. Beautiful, easy to cook, no carbs and very good for you too

Hope that helps